How to cook delicious beef stew at home? Simple and detailed recipes. As easy as shelling pears: beef stew at home How to make homemade stew correctly

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Canned food has a rich history. After all, the first attempts to preserve food for longer storage were used already in the time of Tutankhamun: archaeologists found an analogue of modern canned food during excavations. Naturally, the development of canning has significantly expanded the capabilities of people. For example, it has become possible to go on long hikes without the threat of spoiling your health from malnutrition. In most cases, you buy ready-made stew. However, such a product (and it will be much tastier and healthier) can be prepared independently.

Making homemade beef stew

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Homemade stew is a guarantee that natural meat was used in the preparation of canned food. This means that such a dish will be both healthy and nutritious. At the same time, its big advantage is that you don’t need a large amount of ingredients to prepare beef stew yourself.

Homemade beef stew recipe

Before you start cooking stew, you need to choose the right meat. After all, not every part of a cow carcass can be fully preserved. It is best to choose the sirloin part. As an option, you can stop at already chopped preparations, such as azu or goulash. But it is not recommended to take veal: despite the fact that it is considered more dietary and tender, it is noticeably inferior in taste to beef.

Naturally, we are not talking about using frozen meat to prepare stew. Firstly, such meat may be old and dry. Secondly, frozen beef no longer has the desired taste.

Remember that during the cooking process the meat is boiled down by 40%. Therefore, take more of it than you need for ready-made stew. It is also necessary to prepare lard in advance, which you will use to pour the finished stew so that it can be stored better.

To prepare homemade stew you will need:

beef – 1 kg
pork lard – 200 g
bay leaf – 10 pcs.
spices
peppercorns to taste

Wash the meat, dry it well and cut into large pieces. Cut the lard into small cubes. Salt and pepper the meat and sprinkle with spices. Next, take a jar (it is best to use half-liter and liter jars). Place a few bay leaves on the bottom, then add the meat. Top the structure with lard and peppercorns, as well as the remaining bay leaves.

Remember that the jar must be sterile. Therefore, before you start putting food into it, be sure to sterilize the container. In addition, it is advisable to additionally lubricate the lid with fat so that it does not oxidize.

Cover with foil so that if excess juice appears from the meat, it does not splash in all directions throughout the oven and does not smoke. Then place the jar in a cold oven and turn it on to warm up to a temperature of 180 degrees. When you realize that the oven has warmed up well, reduce the temperature to 160 degrees and leave to simmer for 3 hours. Try not to open the door at this time so that the jar does not burst due to temperature changes. After the time has passed, turn off the oven, but do not open the door and do not remove the stew until it has cooled. When you remove it from the oven, roll up the lid and store it in a cool place, such as a cellar.

You can cook beef stew in another way. To do this, just boil the meat. And doing this is not as difficult as it seems.

Stew is meat that is made by stewing. That is, it is canned stewed meat. This is a finished product, so when preparing dishes, it is added at the very end. The stew can be stored for years and still retain its nutritional value. It is prepared from poultry, rabbit, lamb, beef and pork.

Stew cooking technology

To make beef stew, it is better to buy beef in large pieces (fillet). Chopped meat - goulash or azu - is also suitable. Although veal is considered a dietary product, it is clearly inferior to beef in terms of protein content and taste. It is highly undesirable to purchase frozen meat. In order for the stew to be stored for as long as possible, it must be filled with fat. Beef itself does not have that much fat, so they use fat of a different origin, for example, pig lard. During cooking, beef meat is reduced by 40%. If you are preparing pork stew, then you can trim off the fat from the purchased meat, and at the end of cooking, simply melt it and pour over the stew. The container needs to be sterile - it must be boiled and dried. If you are going to store it for long-term storage, then glass jars are best. The lids are suitable for both roll-up tin and plastic lids. To prevent the lids from rusting, grease them on top. Store the finished stew in a cool place. If properly prepared, it can be stored for five years.

Fresh lamb, beef or pork stew

Stew can also be made from fresh lamb, beef and pork using the same recipe. It is better to preserve it at home in liter or half-liter glass jars and close with tin lids. Lids and jars are sterilized in boiling water in advance. For warm processing, it is better to use the oven. Cut the meat into large pieces of approximately the same size and add salt to taste. At the bottom of all jars, place one bay leaf, ten peas of bitter black pepper, fill the jar with meat, evenly laying out lean and fatty pieces, and then add fat. Cover the tightly filled jars with lids, place them on a baking sheet previously sprinkled with coarse salt, and put them in the oven preheated to 200°C. After the stew boils, you should keep it in the oven for about two more hours, and only then remove it and roll it up with sterile lids.

Beef stew recipe 1

Take beef without streaks, sinews or bones, cut into small pieces, put in a pan and fill with water a centimeter above the level of the meat. Then put it all on the fire. As soon as it starts to boil, start skimming off the foam. Then add ten black peppercorns, chopped carrots, parsley, two onions cut in half and cook over low heat. After two hours, add a little salt and remove the onion. After another hour and a half, when the meat is cooked (it’s easy to pierce), add two bay leaves, add salt to taste and boil for about another fifteen minutes, then remove the bay leaf. Without turning off the heat, remove the meat and place it in sterilized liter or half-liter jars and fill to the brim with broth. Then roll up with tin lids, turn over and leave to cool.

Beef stew recipe 2

Wash the meat, cut into pieces, sprinkle with salt and leave in a basin for about thirty minutes. Sterilize the jars and lids, put the meat in there, cover with the lids and put them in a cold oven. There is no need to add any liquid, the meat will release the juice itself. Simmer for two and a half to three hours. The meat will shrink during cooking, then pour from one jar into the others. Do everything only with a sterilized spoon. Then remove from the oven and roll up. For a day, put it in something warm, like in a bathhouse.

Stewed pork

Take only boneless meat. Fry a little in homemade oil (so that the water disappears), then add salt. After this, place the pieces in a jar. Place in a saucepan with water and boil for about an hour and a half. Spices: five to seven pieces of black peppercorns and bay leaf. The lid and jar must be sterilized. Using a machine, seal the jar hermetically and place the lid down until completely cooled.

Lamb stew

Lightly fry the lamb pieces, then simmer until done. While doing this, add spices and salt to taste. Place the already cooked lamb into a container and fill it with vegetable lamb fat so that the pieces are covered with fat. After this, close the container properly.

Stewed chicken

For stewing, chicken meat can be used along with bones. Wash the singed and gutted chicken and remove the entire skin. Then cut into large pieces, add salt and place in glass jars. Add chicken fat (if available), ten peas of hot black pepper, one-fourth teaspoon of turmeric, spicy dry herbs of savory or marjoram. Place the jars on a baking sheet, sprinkle with coarse salt, and cover with lids (they are only needed for stewing). Put it all in the oven, preheated to 200°C, and keep it after boiling for at least two more hours. After this, remove and immediately roll up with sterile lids. Stewed duck, turkey and goose are also prepared.

Stewed rabbit meat

Prepare a 25-liter enamel tank, seven liter jars and seven metal lids. Place a wooden circle at the bottom. The lids and jars must be sterilized over a boiling kettle for about ten minutes. Using a sharp knife, remove the meat from four to five rabbit carcasses. This is enough to fill the jars. Separate the rabbit fat and place it separately. If they are not fatty, then you should make a little fatty pork meat (fat), cutting it into pieces the size of a walnut. At the bottom of all jars, place one or two scalded and well-washed bay leaves and lard or rabbit fat in a two-centimeter layer. After this, pack the rabbit meat tightly into the jars. In all jars, put two or three cloves, five to six black peppercorns, three or four allspice peas. And also add a teaspoon of salt. Pour two to three centimeters of lard or rabbit fat on top. Once the jars are filled to the brim, cover with lids and place in the tank so that they do not touch each other or the walls of the tank. Fill it up to the hangers of the jars with warm water and place on low heat.

As the meat, water in the tank and jars heat up, increase the flame, and when the water boils, turn down the heat so that the water does not boil too much and does not splash the jars. To ensure that the lids lie tightly on the jars and do not lift, place a wooden circle on top of them so that it covers all the jars. Close the tank tightly with the lid. Occasionally adjust the boiling point of the water, and adjust the jars with the blade of a knife so that they do not touch the tank. Five hours after the start of boiling, remove the jars and roll up without lifting the lid. Shake the rolled jar a little to mix the contents. Do this not very sharply and carefully so that the lid does not fly off. Then turn it upside down and listen for any hissing. If there is, then such a jar needs to be rolled with a machine again and marked. It’s better not to store it for a long time and open it first.

Video lessons

Stew is rightfully considered a universal dish. You can take it with you on a hike or eat it in combination with side dishes. Salads are often prepared using canned meat. Of course, you can go to the store and buy the product you like, but many housewives prefer to cook the stew themselves. This is not surprising, since the end result is a completely natural composition from your favorite meat. Like any other business, cooking stew includes important aspects. Let's look at them in order.

Features of cooking stew

Absolutely any meat is suitable for homemade stew. It could be chicken, lamb, rabbit, pork or even beaver and lamb.
The cooking time directly depends on the type of meat chosen. For example, pork stew simmers longer than a product based on chicken or rabbit.
Experienced housewives, through trial and error, developed their own technologies for preparing stew using an oven or multicooker.
The main advantage of stew is the availability of components and available materials. To carry out the procedure, you will need meat pulp, sterilized small jars (0.4-1 l.), and a saucepan.
If you prefer to eat pork, lamb, or beef stew, it is important to choose the right meat for preparing the product. Fresh fillets are considered the best option.
You can use the cuttings on which everyone’s favorite goulash or azu is prepared. If you buy pork, make sure that the surface is covered with fat. Before cooking, this layer must be cut off.
Rabbit stew is made from drumsticks, chicken stew is made from thighs. It is important to remember that stew is made only from chilled meat. Frozen raw materials cannot be used.
As mentioned earlier, the stew is rolled into jars. The dishes must first be sterilized in a convenient way (water bath, oven). The same applies to lids; they can be tin or plastic.
The stew is stored in a cool place without dampness, especially if it is covered with tin lids. If you follow the storage conditions and also roll the finished canned food into a sterile container, the stew will last for about 3 years.
If lean meat is used to prepare the stew, the composition can be “diluted” with rendered lard in moderate quantities. This move will increase the shelf life and saturate the dish.
Veal is not suitable for stew, since it is significantly inferior to beef in taste. Choose a large piece, which you will later cut yourself.
If the meat is not mixed with water, the average cooking time is about 3-4 hours. It all depends on the volume and quantity of additional ingredients.
Stew comes from the concept of “stewing”. For this procedure, thick-walled and thick-bottomed dishes with high sides are used. A cauldron is considered an ideal option.
If the stew is sealed in containers with tin lids, grease the latter with melted lard. This move will prevent the formation of rust and increase the shelf life.
During the cooking process, it is important to ensure that pieces of meat do not float to the surface. Stewing should be done in its own juice, the product will be more saturated.

meat (pulp) - 3.5 kg.
onions - 4 pcs.
bay leaf - 12 pcs.
salt - 40 gr.
ground pepper (black) - 7 gr.

Pass the onion through a meat grinder or chop it in a blender, mix with ground pepper and salt. Dip the pork pulp in water, dry it, and chop it into medium-sized cubes.
Mix the mixture, transfer to a food container and seal. Refrigerate for 30 minutes. If desired, you can add your favorite seasonings.
When marinating meat, sterilize containers and lids. Distribute the bay leaf among the containers and add the pork. Boil filtered water and pour into jars not to the brim.
Prepare a thick-bottomed pan. Line the bottom with a towel or place a wooden board. Place containers with stewed meat and cover with lids.
Fill the pan with water, place over medium heat and bring until the first bubbles appear. When this happens, reduce the power to minimum and simmer for 4 hours.
During the entire cooking stage, monitor the presence of water in the pan and add it if necessary. When the composition is ready, tighten the jars and turn them upside down.
Wrap the container with the composition in a warm towel, leave at room temperature until completely cooled (about 12 hours). After this, move the stew to a cool place.

Pork head stew

pork head - 1 pc.
salt - 45 gr.
ground black pepper - to taste
peppercorns - 5 pcs.
laurel - 7 pcs.

Wash the meat, dry it and cut off the fatty layers (cheek). Remove bones and cartilage, rinse again. Chop the meat into cubes (size approximately 4*4 cm).
Select a pan with thick walls and bottom and place the meat inside. Add water until the liquid covers the pork completely.
When the mixture boils, reduce the power to minimum and simmer for 3.5 hours. About 45 minutes before final cooking, add bay leaf, peppercorns, ground pepper, and salt.
Sterilize the jars in a convenient way and wipe dry. Place the finished stew into warm containers. Prepare a wide saucepan and line the bottom of the dish with a thick towel.
Place containers with meat inside, fill with water up to the neck (up to the shoulders). Bring until bubbles appear, reduce heat, and simmer for another half hour.
When the specified period has expired, remove the jars and immediately seal them with sterile lids. Turn the container over, make sure there are no leaks, and cool.

meat - 2.5 kg.
thyme branches - 2 pcs.
drinking water - 100 ml.
laurel - 5 pcs.
ground black pepper - to taste
salt - to taste

Rinse the beef under the tap, dry with towels, and cut into large pieces. Prepare a bowl with a thick bottom and walls. A roasting pan is considered an ideal option; it produces meat that is aromatic and rich in flavor.
Place the chopped pieces of beef in a stewing container, add water and stir. Cover with a lid, leave a small hole (about 1 cm). Place the roasting pan on low heat and simmer for 2.5 hours.
It is important to stir periodically and check the composition for the presence of broth. If the liquid boils away, add it one tablespoon at a time. After the specified period, add salt, pepper, and thyme branches.
Mix the mixture, cover with a lid and place a towel on top. Let it brew for 8 hours at room temperature. During this time, you need to sterilize the lids with jars in order to prepare them for laying out canned food.
Place a bay leaf on the bottom of the container, package the stew and seal. Send to a cool place away from light and moisture.
To enhance the taste of beef stew, you can add onions and carrots. To carry out the procedure correctly, peeled vegetables are placed with the meat and removed into containers before packaging.

Rabbit stew

rabbit (leg meat) - 1.8 kg.
salt - to taste
spices - at your discretion
pork lard - 300 gr.

Dry the rabbit carcass, cut it up, cut off the flesh. Wash the meat and dry with paper towels. Chop into pieces (about 3 cm in size).
Sprinkle the meat with salt, mix well, transfer to a food container and close. Leave for 6 hours to marinate.
During the specified period, the salt will suck out excess liquid from the rabbit, squeeze it out. Fry the pieces in a dry frying pan with lard.
Sprinkle the already thermally treated rabbit meat with seasonings, knead and distribute into clean jars. Add garlic pieces and peppercorns if desired.
Pour the lard left over from frying over the seasoned meat. Roll up with sterilized lids. Wrap the stew in a dark bag that does not allow light to pass through.

Beaver stew

beaver - 1 carcass
peppercorns - 8 pcs.
laurel leaf - 8 pcs.
ground black pepper - 10 gr.
salt - to taste

Rinse the beaver meat under running water, dry and separate the bones. Discard the skin, cut off the fat layer and film. Chop the raw material into medium-sized pieces, rinse and dry again.
Prepare a large bowl, place the meat in it, and fill it with drinking water. The liquid should cover the cubes completely. Let the mixture sit for about 12 hours. During this period, blood will leak out of the carcass, so the water needs to be changed regularly.
When the allotted time has elapsed, remove the carcass and squeeze it out. Dry with paper towels, rub with a mixture of salt and pepper. Sterilize the container in which the stew will be rolled. The same applies to lids.
Place peppercorns and bay leaves at the bottom of each jar and fill the container with pieces of beaver meat. Step back 3 cm from the neck. Take a wide pan and place a towel on the bottom.
Place the cans of meat inside, fill the pan with hot water, backing 2 cm from the edge. Cover the container with the beaver with lids, leaving a small hole.
Place on the stove, wait until it boils, then cook on low for another 6.5-7 hours. During the cooking process, the water will begin to boil away, so it needs to be topped up.
When the stew is ready, turn off the burner and remove the jars. Roll them up, turn them upside down, and wrap them in a warm cloth. Leave to cool for 12 hours, then refrigerate.
Beaver stew is considered a delicacy, so it is difficult to purchase in a regular supermarket. If you present an exquisite dish to the table, it will satisfy the needs of even the most sophisticated gourmet.

chicken fillet - 2.3 kg.
salt - 30 gr.
marjoram - on the tip of a knife
bay leaf - 6 pcs.
peppercorns - 10 pcs.
ground black pepper - 5 gr.

From the listed volume of components you will get about 2 kg. finished stew. Prepare the jars, treat them with soda and sterilize.
Wash the chicken fillet and pat dry with a paper towel. Trim off the fat layer, but don’t throw it away, it will come in handy later.
Chop the meat into squares, rub with mixed spices and salt. Place laurel and peppercorns on the bottom of the container. Fill the container with chicken, cover the neck with polyethylene (cling film).
Make holes in the polyethylene to allow air to enter the cavity and prevent moisture from accumulating. Place the containers in the roasting pan and then directly into the oven. Don't forget to remove the film.
Do not place the container in a heated oven, otherwise the glass will burst. Set the temperature to about 200 degrees, simmer for 3 hours.
About 20 minutes before cooking, take the chicken fat that you cut from the sirloin. Heat it in a frying pan, remove the cracklings, add salt and leave to simmer on the fire.
Using an oven mitt, remove the cans of stew and add rendered chicken fat on top of the mixture. This move will increase the shelf life; all you have to do is roll up the container and cool.
Do not rush to move the jars to a cold place for long-term storage. After sealing, wrap the container in a towel and leave it in the kitchen for 12 hours. Before sending to the cellar, make sure there are no leaks.

Cooking homemade stew is not particularly difficult if you have sufficient knowledge and follow the instructions. We have described in detail the process of stewing chicken, pork, beef, rabbit and beaver meat. The latter option is considered an exquisite delicacy. Choose the recipe you like, follow the instructions, enjoy the fruits of your own labor.

Video: pork stew recipe

Making stew at home is not as difficult as you might think from the very beginning. However, it should be noted that many housewives prefer to use only fresh meat to prepare family dinners. And this is not surprising. Although there are also situations when you can’t do without stew. It is for such cases that we recommend stocking up on prepared meat for future use.

Step-by-step recipe for homemade pork stew

This type of meat is most often used to make homemade stew. This is due to the fact that the mentioned product contains a large amount of fat, which allows you to prepare a very nourishing and juicy preparation. So, to prepare pork stew we will need:

white pork lard - approximately 280 g;
pork shoulder - about 1 kg;
bay leaf - a few leaves;
ground allspice and fine iodized salt - use to taste.

Main product processing

Stew at home is prepared very quickly and easily. First, you should wash the pork shoulder well, clean it of all kinds of veins, wreaths, etc., and then cut it into medium pieces. After this, the meat ingredient must be seasoned with pepper and salt, then mixed well and kept aside for several hours.

Forming and heat treatment

As a rule, stew at home is made in 750 g or half-liter glass jars. While the meat is marinating, they should be washed well and then sterilized by any known method. After all the described steps, you need to put one bay leaf in each jar, and then tightly place the pieces of pork. Next, all containers need to be covered with sterilized lids and placed in a cold oven. After turning on the oven, preheat it to a temperature of 240 degrees and bring the meat in the jar to a boil. Next, reduce the heat to 140 units and cook the dish for 3 hours. While the pork is being thermally processed, the white lard must be rinsed in cold water, then cut into small pieces and fried over low heat. The melted fat must be separated from the cracklings and drained into a separate bowl.

Conservation process

After the meat has stood in the oven for 3 hours, all jars should be removed, poured with melted fat and immediately rolled up. After leaving the workpieces at room temperature, you should wait until they cool down. It is advisable to store meat in jars in a cool place for no longer than 8-12 months.

Making poultry stew

As you can see, stewing at home is quite easy to do. However, it can be prepared not only from pork, but also from chicken. To do this you need to prepare:

chicken legs - about 1.6 kg;
chilled chicken fillet - approximately 1 kg;
salt, bay leaf, black peppercorns - use to taste.

Meat preparation

To make chicken stew at home tender and tasty, the meat should be properly prepared for heat treatment. To do this, you need to wash it, remove all the bones, cartilage and skin, and then cut it into fairly large pieces. Next, the processed product should be seasoned with salt and kept in the refrigerator for about an hour.

Form and cook on the stove

Preparing homemade poultry stew involves using only sterilized 750 g or liter jars. In them you need to put two bay leaves, as well as a few peas of allspice. Next, you need to distribute the chicken pieces among the containers, compacting them tightly. After this, the jars should be loosely closed and placed in a wide basin, the bottom of which should preferably be lined with a kitchen towel. In order for the stew to cook well, you need to pour enough water into a large bowl so that it covers the container up to the hanger. Next, you need to bring the liquid to a boil, reduce the heat and cook for 5 hours. In this case, it is necessary to constantly ensure that the water in the basin remains at the same level. This can be achieved by adding it in the required quantity.

Seaming process

After 5 hours, the chicken stew should be completely cooked. It must be carefully removed from the basin and rolled up with sterilized lids while still hot. Having turned the containers upside down, it is advisable to keep them in this position for about a day. Next, the cooled stew should be removed to a cool room, where it is advisable to store it for no more than 6-8 months. If you decide to leave a canned meat product at room temperature, it is recommended that it be completely consumed within 3-4 months.

How to make beef stew at home?

This preparation is most popular among lovers of canned foods. This is due to the fact that it turns out very tasty, satisfying and aromatic. Moreover, the fat content and calorie content of such a preparation can be easily controlled by adding or excluding lard. So, in order to prepare your own beef stew at home, you need to prepare the following products:

Beef processing

What needs to be done to make beef stew very tasty and aromatic? Firstly, you should purchase only the freshest meat possible. It shouldn't be frozen. Although fresh meat will not work. In this regard, it is recommended to buy only chilled product. Before you start processing beef (thermal), you need to rinse it thoroughly in cool water, and then cut off all unnecessary and inedible elements. After this, you need to chop the piece of meat into small cubes, place them in a deep bowl, add salt, mix thoroughly and leave covered in the refrigerator for 30-50 minutes.

Heat treatment process

After the chilled meat has released its juice, it should be placed on low heat and, stirring regularly, brought to a boil. At the same time, it is highly not recommended to add additional water or broth to the pan. Beef should be stewed in its own juices. This process may take you about 4-5 hours. If you feel that all the moisture from the dishes has evaporated, then you should add a small amount of chopped lard to the meat. To finish off the ingredients, you need to add a few bay leaves and allspice.

Final stage

After the beef has been stewed well in its own juices, it should be salted, distributed into sterilized jars and filled with the lard that has accumulated in the pan. Next, the containers must be sealed and left to cool. When all the jars have cooled down, they should be immediately put into a cold room, where it is advisable to store them for no more than six months.

How to use in cooking?

Beef, chicken or pork stew can be used to prepare completely different dishes. For example, pasta, potatoes and other vegetables with meat come out very tasty from this preparation. Moreover, some housewives make rich soup using stewed meat. If you take a jar of stew on a hike, then you can eat it just like that (for example, along with fresh bread), but preheat it over a fire.

We all know very well what stew is. As a rule, this is a strategic product for outings, picnics and hikes. Its high calorie content and abundance of useful nutrients make stew simply irreplaceable in harsh natural conditions. Of course, the areas of use of stew do not end there. Canned stew meat can be used to make a variety of dishes, from stir fry to a simple sandwich. Stew is generally a very convenient thing, and you don’t have to buy it at the store. In this article we will tell you how to make stew at home and share a few tricks that will greatly simplify the preparation of homemade stew.

How to cook homemade stew

How to cook homemade stew so that it is at least as good as store-bought? There is nothing simpler, because any homemade dish prepared with love is a priori tastier than any delicacy brought from a store or restaurant. The most important thing in stew is the meat! Surely you are accustomed to the fact that stew is beef. That’s right, but you can make stew at home from pork, rabbit, lamb, and poultry. Choose what you like best! In addition to meat, to prepare stew you will need lard or internal fat. If you intend to cook beef stew, then choose large pieces of fillet. For stewed pork, fatty pieces with layers of lard or a pork head are best suited. To prepare lamb stew, take the pulp from the neck and shoulder blades.
By and large, recipes for making stew are not very different from each other, the main difference is the cooking time. When preparing stew, you first need to thoroughly wash the meat and cut it into large pieces, and finely chop the fat and lard into cubes. After this, put black peppercorns and bay leaves into pre-sterilized dry and clean jars with a capacity of 0.5 l or 0.7 l. Fill the jar evenly with meat and fat, placing them in layers, and the pieces should be placed quite tightly. The jars should be filled to 3 - 4 cm to the top, fill the remaining space with pieces of lard and salt, then pour boiling water and cover with glass lids. In this form, place the jars on a baking sheet covered with a layer of coarse salt and place in the oven at 200 degrees. At the moment when the stew begins to boil in the jars, you should reduce the temperature to 150 degrees and leave in the oven for 3 hours. After this time, remove the jars and seal them with sterile lids. Turn upside down and leave in a warm place until completely cool.
The second method of preparing stew differs from the first in that you actually fry and then stew the meat in pre-melted fat and do this not in the oven, but on the stove! First, finely chop the lard and melt it in a thick-bottomed saucepan, stirring occasionally. After the lard has melted, cut the meat into small pieces and fry it over medium heat for 60 minutes in this fat. It is imperative to ensure that the meat does not burn, you cannot add water, the meat must be fried and stewed exclusively in fat! After an hour, cover the pan with a lid, reduce the heat and cook the meat for 4 hours, stirring it every 30 minutes. At the end of cooking, add salt, bay leaves and black peppercorns. Place the finished stew into jars and roll up. It is very important not to add onions or garlic to the stew under any circumstances - they shorten the shelf life of the finished stew!

Homemade chicken stew

Homemade chicken stew is very tasty and convenient. And it’s simple and fairly quick to prepare. Chicken stew is prepared at home as follows. You will need these ingredients:

chicken meat (legs, breasts, fillets, whatever you like best) – 2 kg
black peppercorns – 20 pieces
salt – 20 g;
bay leaf - 5 pieces

To prepare chicken stew you will need about 4 – 5 hours. First, we sterilize jars of a container convenient for you (usually stewed meat is stored in 0.5 liter and 0.7 liter jars) in the microwave for 10 minutes, after pouring a little water into each jar. Then we clean the chicken meat from skin, bones and fat. We will still need everything except the bones. We cut the meat into large pieces, salt it and put it in jars. At this time, melt the finely chopped skin and fat in a saucepan. Pour the resulting mixture into the meat in jars, add pepper, bay leaves and place in a water bath or in the oven in the manner described above for 4 hours. After this, add boiling water to each jar and seal it. All! Now you know how to make homemade chicken stew!

Homemade pork stew

Homemade pork stew is as easy to prepare as poultry stew. It just takes a little more time. To prepare pork stew, you will need:

pork tenderloin – 600 g (you will get 0.5 liters of stew)
black peppercorns – 10 pieces
allspice black pepper – 10 pieces
bay leaf - 5 pieces
lard - about 100 g

First of all, you must rinse the meat well and clean it of films and fat. Subsequently, this fat will melt, and you will pour it over the finished meat. Cut the washed meat into small pieces and rub them with salt. Melt the existing lard in a frying pan or kettle and fry the meat in it until cooked. After this, let the pork cool and only then put it into jars, arranging it with bay leaves and adding black peppercorns and allspice. Fill the jars with the remaining melted fat, boiling water and roll up. It is best to store the finished stew in a cool room. Now you know how to cook stew at home. We wish you pleasant and tasty preparations!